Apple – Sour Cream – Cake

Summary

Ingredients

For the dough:

• 175 g butter
• 160 g suar
• 200 g flour
• 1 teaspoon Baking powder
• 1 egg (s)

For the filling:

• 4 apples (Boskoop)
• 0.5 liter ½ apple juice
• 1 lemon (s), add the juice
• 200 g suar
• 2 packs custard powder

For the cream:

• 200 ml cream
• 2 cups sour cream
• 2 teaspoons cinnamon sugar for sprinkling

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Instructions

1. For the filling:
2. Peel 4-5 apples and cut into cubes. Then bring the apple juice with the lemon juice, sugar and pudding powder to a boil (use a large saucepan!). Stir several times during the boil until the mixture is a little firm. Then remove from the stove and fold in the apple pieces.
3. For the dough:
4. Prepare the shortcrust pastry from the ingredients and place on a springform pan lined with baking paper. Pull the dough up on the edges of the pan (you need a little patience here). Then pour the cooled apple pudding mixture onto the raw shortcrust pastry and bake in the preheated oven at 180 - 200 degrees C top / bottom heat for approx. 20 - 30 minutes.
5. Let cool for a few hours.
6. For the cream:
7. For the decoration, beat the cream with the sugar until stiff and then carefully fold in the sour cream. Spread the cream and sour cream on the cooled cake and - depending on your taste - sprinkle the cinnamon-sugar mixture over it.